Ingredients
Scale
8 oz thin spaghetti (GF as needed)
1 cup raw cashews, soaked 15 minutes in hot water, drained
1 (14.5 oz) can crushed tomatoes
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Dijon
1/2 tsp red pepper flakes
1/2 tsp salt, more to taste
3 cups baby spinach
Zest of 1 lemon
Optional: 2 tbsp nutritional yeast
Instructions
1. Boil pasta until al dente; reserve 1/2 cup pasta water.
2. Blend cashews, tomatoes, garlic, olive oil, Dijon, red pepper flakes, salt, and 1/4 cup pasta water until silky.
3. Return pasta to pot, pour in sauce, toss on low heat 1–2 minutes; add pasta water as needed.
4. Fold in spinach to wilt.
5. Finish with lemon zest and nutritional yeast. Taste and adjust.
Notes
Use rice noodles for gluten-free; add sautéed mushrooms for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Italian-inspired
- Diet: Vegan